Recipe by Chef John
"The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove."
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salt to taste
yellow onion, diced
ground black pepper to taste
chicken broth, divided
heavy whipping cream
heavy whipping cream
finely grated Parmigiano-Reggiano cheese
chopped fresh chives
Excellent! Very creamy and the rice was cooked to perfection . Followed the recipe very closely, just adding slightly more onion, used organic chicken broth , added NO additional salt and everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.!
This came out very grainy. Too much time in the kitchen for serving at my dinner party.
This was delicious. I've never made risotto before and it came out great. I substituted Arborio rice and it worked perfectly. I don't think it needs as much salt though. Next time I'll just lightly salt the mushrooms and not add anymore after that. I used low-sodium chicken broth as well.
Simple and absolutely delicious! I used my dutch oven instead of a skillet and I did not add any salt because I used salted butter and with the large amount of broth it just was not necessary. Perfect flavor and texture. Thanks for another winner chef john!
First time I've made risotto and this was it! I'd never even cooked with Arborio rice before. Despite my mistake with adding the heavy cream before putting it into the oven (oops!), it was the bomb! I have to say that because we are such a garlic-loving family, I had to add 3 or 4 minced garlic cloves with the onion. Lovely outcome! Just wonderful! This will be on the table at least 3 times a month! Thanks for the recipe Chef John!
Once again Chef John you have created a masterpiece! This risotto is as good as it gets. I put this on our menu to go with our fresh fish and even our beef filets and it was BEYOND the rave. All the diners LOVED the risotto. Way to go! Haven't tried it? You should.
This was the easiest risotto recipe I've tried, and the most delicious. I would make it again. Recipe easy to follow--love Chef John's videos!
Made this last night and it was fantastic. I love risotto and make it often, but did not have time to be held hostage at my stove stirring and ladling last night. I've used Ina's baked risotto in the past but came across Chef John's yesterday and decided to give it a try. I made a few modifications based on what I had in the house...broccoli instead of mushrooms and added a bit of chopped garlic and white wine. Otherwise followed the recipe exactly and it was absolutely perfect. Loved being able to stick in the oven for 15 minutes and walk away. Awesome recipe. Thanks Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Baked Mushroom Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
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